Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8        Tablespoons  chilled unsalted butter -- cut into 1/2 inch
                pieces  
  1                Cup  chopped onion
  1 3/4           Cups  yellow cornmeal
  1 1/4           Cups  all-purpose flour
     1/4           Cup  white sugar
  1         Tablespoon  baking powder
  1 1/2      Teaspoons  salt
     1/2      Teaspoon  baking soda
  1 1/2           Cups  buttermilk
  3                     eggs
  1 1/2           Cups  grated monterey jack cheese with jalapenos
  1 1/3           Cups  frozen corn kernels -- thawed and drained
     1/2           Cup  drained -- chopped roasted red
                        peppers from a jar
     1/2           Cup  chopped fresh basil

Preparation:

1. Preheat oven to 400 degrees F (205 degrees C). Butter a 9 x 9 x 2 inch baking pan. 2. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool. 3. Mix cornmeal with the flour, baking powder, sugar, salt and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal. 4. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan. 5. Bake corn bread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares. Makes 1 - 9 x 9 inch pan

Nutritional Information:

2064 Calories (kcal); 24g Total Fat; (10% calories from fat); 74g Protein; 389g Carbohydrate; 574mg Cholesterol; 5864mg Sodium